Food & Cooking Recipes Salad Recipes Beet and Carrot Slaw By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 4 Use it all: Both the beets and their greens are used in this colorful, delicious slaw. Ingredients ¼ cup fresh orange juice 2 tablespoons extra-virgin olive oil 2 teaspoons red-wine vinegar 1 ½ teaspoons Dijon mustard Coarse salt and ground pepper 1 medium bunch beets with greens (about 1 pound) 2 medium carrots, grated Directions In a large bowl, whisk together orange juice, oil, vinegar, and mustard; season with salt and pepper. Cut greens off beets; discard stems and cut leaves into 1/4-inch-wide strips. Peel and grate beets; place in a strainer and rinse until water runs clear, then squeeze dry with a paper towel. Add to bowl along with beet leaves and carrots. Toss to combine. Let stand 15 minutes before serving. Print